Hot Crab Supreme Recipe
- 1 quart mayonnaise
- 2 cups sour cream
- ¼ cup dry sherry
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup chopped fresh Italian parsley
- 2 pounds fresh crabmeat, picked over for shells and cartilage
- Salt and white pepper to taste
- French bread cut into bite-size cubes for serving
- Combine the mayonnaise, sour cream, sherry, and lemon juice in the slow cooker, whisking until smooth. Cover and cook on LOW until the dip is hot throughout, 1½ to 2 hours.
- Fold in the parsley and crabmeat and season with salt and white pepper. Cover and leave on LOW for another 20 minutes to heat the crab.
- Set the slow cooker in the entertaining area. Set on LOW, leave the cover off, and dip the bread cubes.
